Toasted Hemp Heart Seasoning
Reminiscent of pizza seasoning, this mix of toasted hemp hearts—inner kernels of raw hemp seeds—and wild garlic celebrates flavours of the Himalayas.
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The Locavore Team
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Red Onion Relish
Made using blemished and misshapen red onions that are caramelised in balsamic vinegar, this spread is the ultimate savoury flavour bomb with a unique blend of sweet, spicy, and tangy flavours.
Pesto with Moringa
Inspired by Italian basil pesto, this versatile spread is made with carrot tops that lend it a slightly peppery flavour, and roasted cashews and peanuts that add richness to both flavour and texture.
Wild Forest Honey
Wild honey from Apis dorsata bees sourced directly from local farmers in the East Garo Hills.
Onion Murruku
These ribbon-style murukku are made with onion puree and chilli powder mixed in with the dough that give it its distinct colour and flavour.
Sweet Banana Chips
Made from ripe Nendran bananas, these sweet banana chips have a slight savoury touch.
Jaggery Powder
Made from heirloom sugarcane grown on Two Brothers’ own farm in Bodhani, this jaggery has a rich caramel flavour.
Khapli Wheat Flour
Made from Emmer, a lesser-grown variety of wheat, this flour has a nuttier flavour and a coarser texture than conventional wheat flour.
Camel Milk Halluomi Cheese
Slightly saltier than conventional halloumi which is made from cow milk, this camel milk halloumi has a mildly stretchy texture, with a nutty, carmelised flavour when grilled.
Finding Northeast India in Bengaluru: A Food Walk and Dinner in Kalyan Nagar
Sociologist Prithiraj Borah’s guided walk in Kalyan Nagar involved sampling an array of indigenous Northeastern dishes in the neighbourhood, understanding their local contexts, and how such food can often run the risk of homogenisation.